Sticky Panko Salmon

Coated in an Asian inspired sweet and sticky sauce, semi-crispy from the Panko crumb topping and on the table in just twenty minutes, this salmon holds a firm place in our dinner rotation.

5 from 1 vote

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Prep Time 8

Cook Time 12

Total Time 20

Course Main Course

Cuisine Asian

Servings

Equipment

Measuring spoons
Scales / cups
Medium-small mixing bowl + mini wire hand whisk
Baking tray / sheet + baking paper or foil
Table teaspoon
Turner

Ingredients

4 salmon fillets
2 tablespoons ketchup can use a no added sugar reduced salt one
2 tablespoons honey / agave nectar or soft brown sugar
1 tablespoon mild sweet chilli sauce can use reduced sugar one
1 ½ tablespoons soy sauce or reduced-salt soy
30 g panko breadcrumbs
Flavourless spray oil like sunflower

Instructions

Preheat the oven to 200ºc/180ºc fan/390ºf/gas 6. Line a baking tray with foil or baking paper.
Mix the ketchup, honey, sweet chill sauce and soy sauce together well in a bowl using a mini wire hand whisk. Add the salmon fillets to the tray skin side down. Fully coat the salmon with layers of the sauce using a spoon and spreading it along the sides of the fillets with the back of the spoon or a silicone brush. If you have time, leave for 30 minutes to marinade at room temperature.
Sprinkle each fillet with the panko breadcrumbs evenly using a teaspoon or your fingers. Spray the fillets with the oil, around 2-3 sprays each one.
Transfer to the oven and bake for 12 minutes, or until salmon is cooked through, being careful not to over cook.
When done, lift the fillets off the tray carefully using a turner. If you used foil, the skin should have stuck to it so you should be able to use a turner to slide in-between the salmon and the skin, leaving the skin behind.

TO AIR FRY

Carefully lay the fillets into your air fryer basket in an even layer. Cook at 200ºc / 400ºf for 9-10 mins or till cooked through.

Baby & Toddler

Use a no added sugar and reduced salt ketchup. Opt for reduced salt soy and reduced sugar sweet chilli sauce. Switch honey to agave nectar or brown sugar. Use a silicone brush to give their fillet a light brush of the sauce, just to colour it. Alternatively, serve their salmon plain. Bake their fillet on a separate tray and top with a small knob of unsalted butter.

BABY-LED WEANING

Either serve finger-size strips of salmon fillet or flake it up with the a fork. You can mix it in with rice or noodles to make it more scoop-able.

SPOON FED-WEANING

6 MONTHS Add some salmon to your stick blender pot or food chopper (if you have that one that purées) along with a little rice or noodles and whizz into a purée. Add a little warm boiled water to loosen as needed.

7-9 MONTHS Add some salmon and a little rice or noodles to your food chopper. Using short sharp pulses, to finely chop, checking and adding a little warm no or low-salt fish or chicken stock, or warm boiled water to loosen as you go.

10-12 MONTHS Add the salmon or salmon and some noodles to your food chopper pot. Gradually pulse, just a few times then check the consistency. It should lumpy but with no big chunks. Once the consistency is right, empty it into their bowl. If serving with rice not noodles, add that it now and stir through. If it needs loosening, add a little warm no or low-salt fish or chicken stock.

TODDLERS Flake the salmon fillet using forks. Serve alongside rice or well chopped-through noodles.

STORAGE

You can store leftovers of the salmon in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze the left over fillets, just defrost for 24 hours in the fridge and reheat until steaming hot all the way through.

Nutrition

Calories: 334kcalCarbohydrates: 19gProtein: 36gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 625mgPotassium: 889mgFiber: 0.5gSugar: 13gVitamin A: 107IUVitamin C: 0.4mgCalcium: 37mgIron: 2mg

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